"Are you traumatized by special occasions that require a sweet ending? Do you always offer to bring a salad to potlucks? If so, Beth Lipton's You Made That Dessert? could be your salvation.... Nothing is too fussy, but much to her credit she doesn't succumb to pre-fab shortcuts. This is a book for anyone truly interested in gaining some baking skills and understanding what's going on without getting a degree in chemistry.... Geraldine's Chocolate-Date Cake: Its wonderful blend of flavors—coffee, dates and chocolate—enticed me. The dates act both as a sweetener and a moistener for the cake. Warm Gingerbread Pudding Cake ... [is] one of those 'impossible' cakes with liquid poured over the batter before it goes into the oven. This magically turns into a gooey bottom layer. Let me tell you how good this smells when it bakes and how perfect it is with a dollop of whipped cream. Bliss.... I plan to try several other recipes in the book, including Chocolate-Peanut Butter Pie, Molten Dark Chocolate Cakes, Silky Chocolate Nutella Mousse and Mocha Cream Pie. Nowadays, I don't add many new cookbooks to my shelves.... Even with precious little space, this is one I'll make room for."—Washington Post